Black Currant Cheesecake
Ready In: 45 mins
Serves: 4-6
Yields: 4-6 indiviual cheesecakes
Ingredients
- 65 g unsalted butter
- 130 g wholemeal organic digestive biscuits (crushed)
- 30 g ground almonds
- 150 ml elmlea double cream (low fat)
- 200 g philadelphia light cream cheese
- 50 g caster sugar
- 200 g black currants (sieved to remove seeds)
- kiwi (to serve)
Directions
- Put a pan on low heat and melt the butter.
- Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
- Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
- Put in fridge to cool.
- Pour the double cream into a bowl and whisk until stiff but don’t let curdle.
- Stir in the cream cheese.
- Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
- Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
- Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
- Slice up the Kiwi and serve with kiwi and a few whole black currants.
- Return to fridge until ready to serve.
- Consume!
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